Trouble With Toast

Recipe: Teriyaki Tofu | May 27, 2009

Before I came along, my fiance was a fairly unadventurous eater.  He still hates mushrooms (I really don’t know how we make our relationship work), he only likes his eggs scrambled with cheese, and he doesn’t enjoy any food item that retains evidence that it was once alive.  However, I have taught him to like rare beef, sweetbreads, and many other strange and wonderful food items that weren’t on his radar before.

Prime example: tofu.  For a carnivore, tofu is pretty intimidating stuff.  However, when prepared properly (which is very simple to do), it is a satisfying and healthy meat alternative.  My inspiration came from a Biggest Loser recipe, which I adapted slightly.  The possibilities are endless!  You could add bell peppers, snap peas, baby corn, carrots, radishes, you name it.  You could serve this over just about anything (or nothing), but I chose brown rice.  As you can see, I also sauteed some mushrooms separately and added them to my stir-fry at the end.

Because as many horizons I have broadened for Jason, he draws the line at fungus.

  • One package firm tofu, drained and cut into 1-inch cubes
  • 3 whole green onions, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon crushed ginger
  • 1/2 teaspoon extra-virgin olive oil
  • 1/4 teaspoon sesame oil
  • 1 bag Steamfresh broccoli, cooked according to package directions
  • 2 tablespoons teriyaki sauce
  • Red pepper flakes to taste

 Place a nonstick wok or skillet over high heat and mist with nonstick spray. When hot, add the tofu, green onions, garlic, ginger, olive oil, and sesame oil. Cook, stirring often, for about 10-12 minutes, or until the tofu is browned on all sides.  Add the broccoli and cook for 2-3 minutes more.

Stir in the teriyaki sauce. Season with pepper flakes. Cook for 30 to 60 seconds, or until the sauce thickens slightly. Spoon onto two serving plates. Serve your teriyaki tofu immediately.

Teriyaki tofu



  1. I am notoriously intimidated by the tofu. I think I can handle this, though.

    Comment by Lemmonex — May 27, 2009 @ 3:37 pm

  2. I have the exact recipe except for teriyaki sauce, I use oyster and sirrachi. It is the best version of Mapo Mapu Tofu. Of course you can change up the accompanying vegetable any which way.

    Tofu is very flexible in any dish.

    Comment by Big Money Tony — May 28, 2009 @ 2:09 pm

  3. Lem: Firm tofu is really easy to work with. I don’t mess with any of the more liquid varieties, as those still bug me out.

    BMT: Your version sounds yummier than mine. It’s officially on the “must-try” list!

    Comment by bettyjoan — May 28, 2009 @ 6:06 pm

  4. Your fiance sounds a lot like my boyfriend. Give him pizza, hamburgers, or chicken fingers and he’s a happy camper. I was able to sneak some squash into a healthy mac and cheese once, and I think he might some of these dishes you’re posting appetizing as well!

    Comment by Jessica — May 28, 2009 @ 8:10 pm

  5. Well, I love pizza, hamburgers, and chicken fingers, too! 🙂 The good news is that my fiance is very openminded and trusting, as long as I don’t try to sneak any mushrooms in his meals.

    Comment by bettyjoan — June 3, 2009 @ 12:38 pm

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